In the unfathomably large terrain of Mexico City, there is something excellent to eat on every corner, at every hour. When visiting, a game plan is necessary—as the tacos, quesadillas, and elotes pile up, stomach space quickly becomes a premium. This list mixes enduring classics, fresh newcomers, international flavors, and taquerias that have been honing their craft for decades. Choose a few full-service meals (likely requiring reservations) and leave room to roam street stalls, puestos, and markets. Mexico City satisfies all kinds of tastes.
How we choose: Every restaurant here was selected independently by Condé Nast Traveler editors and reviewed by a local contributor who visited. We consider high-end and affordable eateries, stand-out dishes, location, service, inclusivity, and sustainability. The list is updated as restaurants evolve.
Lina — A warm, homey space with a wood-fire grill and seasonally driven menu. Fish, vegetables, salads, and creative takes on classics (ceviches, grilled meats) plated beautifully.
Fugaz — Quirky, weekly-changing menu from Lacorazza with creative small plates and three permanent tostadas. Casual, inventive, and great for wine and shared bites.
Maza Bistrot — Indian flavors fused with Mexican and French touches: biryani, pakoras, Mumbai-style sliders, and kulfi in a boxy, amber-lit space.
Contramar — La Condesa lunch institution known for tuna tostadas, bright ceviches, and whole grilled fish a la talla; long lunches, rosé, and standout desserts.
El Turix — Tiny taqueria famed for cochinita pibil—achiote-citrus pork on panuchos, tacos, or tortas. A Polanco favorite for quick, authentic refuel.
Ultramarinos Demar — Seafood-focused oyster bar and raw selections; salt-baked fish, crab, and a lauded lobster roll in a sleek, seafoam-tiled diner setting.
Galanga Thai House — Elegant Thai in a Porfirian-era patio from Somsri Raksamran; elaborate flavors, beautiful presentation, and thoughtful desserts.
Masala & Maíz — Mexican-Indian fusion elevated into fine dining: ghee prawns, esquites with coconut, whole roasted kuku, and refined cocktails; Michelin-recognized chef-driven cuisine.
Mi Compa Chava — Coastal seafood counter specializing in aguachiles and raw bar items; inventive shrimp and fish dishes in a bright, plant-filled space.
Restaurante El Cardenal — Old-world elegance and festive atmosphere; dairy-forward cooking from the restaurant’s ranch, seasonal specialties, and classic Mexican breakfast pastries.
Maizajo — Tortillería, taqueria, and restaurant in Condesa with exceptional fresh tortillas, creative tacos, and rotating chef events called Maizajadas.
Esquina Comun — Rooftop fine dining by Ana Dolores González, blending Peruvian influence and corn-forward Mexican technique; herb-forward, soulful dishes and a Michelin star.
Chuan Bei Wei (川百味) — Sichuan hot-pot and chuan-chuan in Zona Rosa: choose broths, grab raw items from refrigerated shelves, and mix custom dipping sauces.
Panadería Rosetta — Elena Reygadas’s beloved bakery cafés: guava-ricotta danish, conchas, chocolate-glazed doughnuts, rustic loaves—perfect for morning pastry runs.
El Mirador de Chapultepec — Historic cantina since 1904 with a mahogany bar and classic plates: beef broths, hearts of palm, salt-baked fish, and celebratory lunches.
Tacos del Valle — Nuevo-retro taqueria with three trompos (including adobo and a black pork belly) and eight salsas; signature La Tijuanita is a must-try.
Quintonil — Polanco fine dining with vegetable-forward tasting menus highlighting indigenous Mexican ingredients, earthy flavors, and an off-site garden for produce.
Expendio de Maiz sin Nombre — Chef Jesús Tornés’s transported rural Guerrero kitchen: no set menu, corn-based dishes presented until you’re satisfied, heirloom ingredients, and clay-pot cooking.
Los Cocuyos — Tiny, meat-forward taco counter serving slow-cooked offal and suadero. Campechano and tripe are standout items—simple, fatty, and deeply satisfying.
Máximo Bistrot — Farm-to-table flagship from Eduardo García: seasonal, refined plates with Xochimilco-sourced produce; French techniques meet Mexican ingredients.
El Hidalguense — Two-story barbacoa institution open weekends: pit-roasted sheep and goat wrapped in maguey, served with consommé, tortillas, onion, cilantro, and avocado.
El Vilsito — Mechanic-by-day, taqueria-by-night known for stellar al pastor shaved off vertical spits; order tacos or gringas and enjoy sidewalk crowds.
Restaurante Nicos — Family-style classic since 1957 focused on careful sourcing and traditional recipes: mole variations, in-house nixtamalized tortillas, and polished service.
Meroma — Cozy neighborhood restaurant from Rodney Cusic and Mercedes Bernal: seasonal vegetables, elegant proteins, bar bites, excellent pasta, and a thoughtful wine list.
Ticuchi — Enrique Olvera’s agave-focused bar and vegetable-forward menu in the former Pujol space. Try mushroom tamal, guacamole, tamales, and rare mezcals or sotol.
Fonda Margarita — Classic Mexican breakfast joint with communal tables and five daily guisados; perfect huevos con frijoles and smoky house salsa—an authentic morning meal.
La Polar — White-tiled, multi-story birria temple open since 1934 offering goat (sometimes beef or mutton) stew with consommé; communal, festive atmosphere with mariachi.
Bar El Sella — Old-world cantina known for its chamorro (braised pork shank), jamón serrano, and Spanish-leaning plates; a locals’ insiders’ lunch spot.
Tamales Doña Emi — Walk-up tamales shop in Roma with the fluffiest masa and inventive fillings: mushroom with pork, squash blossom with cheese, and sweet fig-and-cream options.
Siembra Tortillería — Corn-focused taqueria and tortillería where house tortillas shine; tacos, tlacoyos, squash-blossom quesadillas, and a place to understand Mexico’s maize culture.
This gallery has been updated with new information since its original publish date.
Contributors: Scarlett Lindeman is a writer, chef, and restaurant owner based in Mexico City; Naomi Tomky is an award-winning food and travel writer exploring cuisine and culture.
